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+ servings
Coffee Blondies cut into squares, in a baking sheet

Coffee Blond Brownies

Course bars
Cuisine American
Keyword baking pan, bittersweet chocolate, brownies, coffee, espresso, pecans
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 24 bars


  • 1 1/2 cups 213g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 12 tablespoons 170g unsalted butter, cold
  • 1 1/2 cups 297g packed brown sugar
  • 3/4 teaspoon salt
  • 2 tablespoons strong coffee room temperature (or 2 shots of espresso)
  • 1 large egg
  • 1 1/2 tablespoons pure vanilla extract
  • 3/4 cup 86g pecan halves, toasted and chopped
  • 3/4 cup 128g bittersweet or semisweet chocolate chips


  • Adjust the oven rack to the middle position. Preheat oven 350F. Grease 9x13 inch pan and line with a parchment sling.
  • In a medium bowl, whisk together flour and baking powder.
  • In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and sir in the coffee until well combined. Let the mixture cool to room temperature. Add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and stir gently.
  • Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edge and top is golden and brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with a just a couple crumbs.
  • Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into squares.